CHRISTOPHER COUTANCEAU: AN ECO-FRIENDLY CUISINE PHILOSOPHY
The theme of this dish is to use every part of the sardine, and have zero waste.
The starting point of my day is at the auction at 7:30 am for fish that is fished locally, artisanal and eco-friendly. Where possible, this means if the fish if not of regulated size or unwanted by the fisherman, the hook can be removed and the fish put back in the sea in the right conditions.
Daily work at the restaurant is to respect and ensure the marine season is known to my customers. As well as to highlight products that are not known as noble but which for me are exceptional products. I believe that we have an educational role.
These fish were fished at 2 or 3 am and I can work with them straight after. This is truly the nectar of the oceans.
COLLABORATION WITH THE ASSOCIATION “BLOOM”: RESPONSIBLE FISHING
It is 5 to 6 years now that we have been working together with the association BLOOM. We fought long against electrofishing and we have succeeded.
I think that the next battle will concentrate on respecting the seasons. Always with the eco-friendly cuisine philosophy.
We have made an inventory and it is obvious that we will not be able to continue like this indefinitely. It’s like our refrigerator in fact. If we use the refrigerator without ever doing the shopping again, after a while there will be nothing left… This is a bit of what is happening now.
I think it is also the role of great Chefs to explain to consumers that there are seasons. That to eat a tomato in December is of no interest…
My eco-friendly role consists of demonstrating that even with a fish head, bones and scales that we are able to make a great gourmet dish.
Do you remember your first meeting with Matfer Bourgeat?
I have always worked with equipment from Matfer Bourgeat!
It is a great French family business and it offers wonderful quality products.
